Maple Pecan Coffee Cake

  • Category: Baking

  • Difficulty: Moderate

  • Servings: 8 pieces

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Looking for a delectable treat without any of the guilt? Look no further than this satisfying but surprisingly healthy coffee cake flavored with Teeccino Maple Pecan. Yes, that's right. We just used healthy and coffee cake in the same sentence! Within the directions you'll find whole grain, gluten-free and vegan options. This is truly a baked delight that suits all kinds of dietary needs. Make with low-or-non caloric sweeteners to lighten the calorie load!

Ingredients

Cake

  • 2 cups whole wheat pastry flour [or use a gluten-free blend from Bob's Red Mill®]
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt, fine grind
  • 1 cup organic palm sugar [or non-caloric Swerve® Sugar Replacement]
  • 1 cup maple syrup
  • 1 cup grapeseed oil [or sunflower seed oil]
  • 1 cup brewed Teeccino - Maple Pecan is optimal
  • 1 tsp maple flavor extract - frontier makes a nice one! (Optional but delicious)
  • 2 eggs [or 2 tbsp ground chia seeds and 6 tbsp water for a vegan egg alternative]
  • 1 cup Greek yogurt or sour cream [or 1 cup applesauce unsweetened for vegan version]
  • 1 cup chopped pecan

Streusel Filling

  • 1 cup organic palm sugar [or non-caloric Swerve® Sugar Replacement]
  • 1/4 cup whole wheat pastry flour [or gluten-free baking flour]
  • 3 tbsp melted butter [or vegan shortening]​

Topping

  • 1/4 cup Swerve® Confectioners Sugar Replacement
  • 2 tbsp maple syrup

Teeccino Maple Pecan Herbal Coffee & Tea

We made this recipe with Maple Pecan, one of our boutique blends that has all the rich nuttiness of a pecan pie for gratifying indulgence without the calories! Maple Pecan herbal coffee and tea is lightly sweetened with dates and figs and enriched with golden roasted almonds ~ the perfect low calorie dessert drink!

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Instructions

Prep Time: 1 hour , Cook Time: 9 Minutes , Calories per serving: 430

Cake Batter

  1. Preheat the oven to 350F.
  2. Grease a 8 square pan or round bundt cake pan.
  3. In a large bowl, sift together the flour, baking powder and soda, salt, and sweetener of your choice.
  4. In a bowl or electric mixer, mix together the maple syrup, oil, brewed Teeccino and maple extract.
  5. Add the eggs to the mixer for the dairy version.
  6. Vegans: Soak the ground chia seeds in 6 tbsp water. Add the soaked seeds to the liquid.
  7. Add the Greek yogurt, sour cream, or applesauce to the liquid and mix thoroughly.
  8. Blend in the dry ingredients slowly until thoroughly mixed with the wet.
  9. Add the chopped pecans and mix well.

Streusel

  1. In a bowl, mix together the sugar of your choice, flour, and the melted butter or vegan butter alternative.
  2. Mix well with a fork.

Assembly

  1. Pour half of the batter into the greased pan.
  2. Sprinkle half the streusel evenly over the batter.
  3. Spread the remaining batter over the streusel.
  4. Sprinkle the remaining streusel over the batter.
  5. Bake for 35 minutes. Test with a toothpick - if it doesn't come out clean, bake for 5 minutes more or until the toothpick comes out clean.
  6. Transfer to a platter by tipping the cake onto a temporary platter or pan. Then tip it back onto the platter you want to serve it on so the streusel is showing on the top of the cake.

Topping

  1. Blend the confectioners sugar with the maple syrup. The topping should be the right consistency to drizzle off of a spoon, so add more maple syrup if necessary.
  2. Drizzle ribbons of the topping over the top of the warm cake.

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